Description
Decadent Tuxedo Cake is a rich, elegant dessert featuring layers of moist dark chocolate and fluffy white cake, filled with creamy chocolate ganache and silky vanilla buttercream. Finished with a glossy ganache glaze, this stunning cake delivers a perfect balance of flavors and textures for any special occasion.
Ingredients
- For the Chocolate Cake Layers:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot coffee
- For the White Cake Layers:
- 2 1/4 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 5 large egg whites
- 1 cup whole milk
- 2 tsp vanilla extract
- For the Chocolate Ganache Filling:
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup heavy cream
- For the Vanilla Buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- For the Ganache Glaze:
- 1 cup dark chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans for each cake layer (4 pans total).
- Make the Chocolate Cake: In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt. Add eggs, buttermilk, oil, and vanilla; beat until smooth. Slowly add hot coffee and mix until well combined. Divide batter between two pans and bake for 30–35 minutes. Cool completely.
- Make the White Cake: In a medium bowl, whisk together flour, baking powder, and salt. In another bowl, beat butter and sugar until fluffy. Add egg whites one at a time, then mix in vanilla. Alternate adding flour mixture and milk, beginning and ending with flour. Divide batter between two pans and bake for 25–30 minutes. Cool completely.
- Prepare the Chocolate Ganache Filling: Heat heavy cream until steaming, pour over chocolate chips, let sit 2 minutes, then stir until smooth. Cool to spreading consistency.
- Make the Vanilla Buttercream: Beat butter until creamy. Gradually add powdered sugar, then mix in heavy cream and vanilla until fluffy.
- Assemble the Cake: Place one chocolate layer on a cake board, spread with ganache. Add a white layer, spread with buttercream. Repeat layers, alternating chocolate and white cake.
- Make the Ganache Glaze: Heat cream and pour over dark chocolate chips. Stir until smooth and glossy. Cool slightly, then pour over the top of the assembled cake, letting it drip down the sides.
- Refrigerate for 30 minutes before slicing and serving.
Notes
- For cleaner layers, chill each cake before assembling.
- Substitute coffee with hot water if preferred, though coffee enhances chocolate flavor.
- Decorate with chocolate curls or berries for a stunning finish.
- Store in the refrigerator for up to 5 days, covered.
- Prep Time: 45 mins
- Cook Time: 1 hr
- Category: Dessert
- Method: Baking
- Cuisine: American